Khatta Dhokla

Servings: 3
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Ingredients
  • 1 cup Long grain rice (Jasmine)
  • ⅓ cup Urad dal
  • ¼ cup Plain yogurt
  • 1 tsp Green chilies (crushed to taste )
  • 2 tsps Ginger (crushed)
  • ¾ tsp Salt (or to taste)
  • 1 tbsp Oil
  • Lemon juice (as needed for desired sourness)
  • ½ tsp Eno (fruit salt, substitute ¼ tsp baking soda)
  • Coarsely ground black pepper (for sprinkling)
  • Red chili powder (for sprinkling)
Instructions
  1. Wash and soak rice and dal together for 6 hours or overnight.
  2. Blend to a fine grain texture, using little water as needed.
  3. Empty into a bowl, add yogurt, chilies, ginger, salt and oil.
  4. Cover and let ferment in a warm place for 8 hours.
  5. Prepare and heat dhokla steamer on high.
  6. Grease two 8 inch plates.
  7. Add lemon juice if needed in the batter.
  8. Add Eno and stir in one direction to aerate.
  9. Pour batter in 2 plates equally and evenly.
  10. Sprinkle black pepper and red chili powder on top.
  11. Place in the steamer and steam on high heat for 15 minutes.
  12. Remove from the steamer.
  13. Let cool for one minute then cut squares.
  14. Do the tempering.
Tempering
Ingredients
  • 2 tbsps Oil
  • 1 tsp Mustard seeds
  • 1½ tsp Sesame seeds
  • ⅛ tsp Asafoetida (hing)
  • Few curry leaves
Instructions
  1. Heat oil, add mustard seeds.
  2. When crackled, add remaining tempering ingredients.
  3. Pour over the dhoklas and serve.